You are here: Home » Recipes » Dr. Pepper-Marinated Steak Tostadas Dr. Pepper-Marinated Steak Tostadas Recipe by Our Cookbook CollectionKitchen Tested Yield 4 servings These Texan Steak Tostadas pay homage to one of America's favorite soft drinks, Dr. Pepper, with an incredibly easy marinade. Mark Boughton Photography / styling: Teresa Blackburn PrintEmail Ingredients Meat and marinade:1 pound skirt or flank steak1 (16-ounce) bottle Dr. PepperSlaw:1/2 cup thinly sliced red cabbage1/4 cup thinly shredded green cabbage1/2 red bell pepper, cut into thin strips1/2 cup chopped cilantro2 tablespoons mayonnaise4 teaspoons malt vinegar1 teaspoon granulated sugarTostadas:1 tablespoon vegetable oil8 (6-inch) corn tortillas1 1/2 teaspoons kosher salt, divided4 teaspoons brown sugar1 teaspoon coarsely ground black pepper1 1/2 cups shredded caciotta or Monterey Jack cheese1/2 cup goat cheese crumbles Instructions Pour Dr. Pepper over steak. Refrigerate 4 to 12 hours. To prepare slaw, toss cabbage, bell pepper and cilantro together. Whisk together mayonnaise, vinegar and granulated sugar. Pour over cabbage mixture; toss. Cover and refrigerate 1 hour. Heat oil in a large skillet over medium-high heat. Fry tortillas 8 to 10 seconds on each side. Season with 1/2 teaspoon salt; drain on a paper towel-lined plate. Prepare grill. Remove steak from marinade. Combine 1 teaspoon salt, brown sugar and pepper; rub on meat. Grill meat 3 to 4 minutes on each side. Let rest 5 minutes before slicing. To assemble tostadas, preheat oven to 350F. Place tortillas on baking sheets. Sprinkle with cheeses. Slice steak into thin strips. Distribute among tortillas. Bake 5 to 6 minutes, until cheese melts. Remove from oven and top each tostada with 2 tablespoons slaw. Recipe adapted with permission from Grady Spears and June Naylor’s, The Texas Cowboy Kitchen (Andrews McMeel Publishing, 2007).